Delicious Yams with Basmati Spiced Rice
Prepare roasted yams and basmati rice with spices and herbs for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Yam (peeled and cut into 1-inch cubes) | 1 | Kg |
| Basmati Rice (rinsed) | 2 | Cups |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Butter (unsalted) | 2 | Tbsp |
| Onion (medium, finely chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Cumin Seeds | 1 | Tsp |
| Cinnamon Stick (2-inch piece) | 1 | Count |
| Cardamom Pods (lightly crushed) | 3 | Count |
| Bay Leaf | 1 | Count |
| Chicken Broth (low sodium) | 4 | Cups |
| Salt (or to taste) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Fresh Cilantro (chopped) | 1 | Bunch |
Instructions
- Preheat the oven to 200 degrees Celsius. Toss the yam cubes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and golden.
- In a large pot, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, cumin seeds, cinnamon stick, cardamom pods, and bay leaf to the pot. Stir and cook for 2 minutes until fragrant.
- Add the rinsed basmati rice to the pot and stir to coat the grains with the spices and oil. Cook for 2 minutes.
- Pour in the chicken broth, add 1 teaspoon of salt, and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
- Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and remove the cinnamon stick, cardamom pods, and bay leaf.
- Serve the spiced basmati rice topped with roasted yams and garnish with chopped fresh cilantro.
Prep
- Rinse basmati rice and soak in water for 30 minutes before cooking.
Kitchen equipment
Baking SheetLarge Pot With Lid